2 doz. oysters
Shallots
Parsley
butter
Drained, cooked spinach
Lettuce
See options below
Ground anise seed
Lemon juice
Lea and Perrins
Plain bread crumbs
Parmesan cheese
Oyster liquid

Drain oysters, reserve liquid. Put shallots and parsley in a glass measuring cup covered with butter. Cover cup and microwave for 2 minutes, stirring halfway through. Put this in blender with spinach, celery, lettuce, oyster liquid, anise seeds, lemon juice and Lea and Perrin. Blend until smooth. Add bread crumbs to thicken (this topping can now be refrigerated for 1 week).

Place oysters on shells and shells on rock salt. Broil only until oyster edges curl. Top with sauce and broil until golden brown. (Sprinkle with Parmesan cheese before second broil.) Serve!

White wine to saute instead of butter, or bacon drippings or butter. Dijon mustard, garlic, anchovies or paste, Beau Monde or thyme can be used.